Over breakfast on a Saturday morning he’ll ask to go to the big art supply store, to “get stuff”. And he will roam the aisles, picking out what seems to be a bunch of random “stuff” – and then come home and create something totally unexpected and amazing.

When asked if – just maybe – he would be able to think and create “better” if his room were a little less filled with “stuff”, he will answer, “Well maybe it’s the stuff that helps me be creative”.

You will not have a decent response when he looks at his report card and asks you why the subjects that he’s passionate about (and excels in) “don’t count”.

You will want to buy a pony for the teacher who says this at your conference: “Yeah, I have to bring Conor’s attention back every now and then. But I don’t worry, because I know that whatever he’s thinking about is 100x cooler than whatever I’m doing in class”.

Every September you write a note to his new teacher, explaining your “out of the box” kid. That he isn’t deliberately being oppositional – he just approaches problems and questions differently (and pray that, worst case scenario they will at least “get” him, and best case they will actually celebrate his creativity).

You watch him graduate high school – public high school – having matured, grown up and successfully navigated the “traditional” – with great grades, lots of friends and a scholarship to an amazing art school. And kept who he is at his very core alive and intact – and ready to take on the world.

While home for the summer – watching you come up with week after week of popsicles – he suggests a “SpongeBob” pop. More specifically, a minimalist take on the character pops that he and his sister always chose from the ice cream truck when they were little.

And you make them – because of course you do:

Now, I’m not suggesting that you make these pops (although they were actually quite delicious).

But I AM suggesting that you make the one-ingredient banana ice cream that I used for the top layer.

Yes, I wanted to do even better than the two-ingredient ice cream from last week. And believe it or not you can, with just a frozen banana, actually make ice cream that has the texture and flavor of the real thing. The fact that it’s dairy- and sugar-free (holla!) – and takes about 5 minutes – makes this a permanent keeper in my kitchen.

Peel and cut the banana into evenly sized discs – freeze for several hours, or overnight. Place pieces in blender or food processor and blend till crumbly. Scrape down the sides. Blend again till mushy; scrape down the sides. Blend again till smooth, with small bits of banana remaining – scrape down the sides. Blend one more time, till it smooths out completely and looks like ice cream (read this post for flavor options). Transfer to a container and freeze overnight.

Lovely story ! Favorite part is the teacher saying “I know that whatever he’s thinking about is 100x cooler than whatever I’m doing in class”. I have the same boy. And yes, maybe a note would help him.
Thank you and yum.